SALMON BRIYANI

Slice 2 full onions (cut long). 
Sauté half onions in veg oil till light brown. 
Add garlic, ginger, tomatoes. 
And one cup of yogurt. 
Then add either Bombay or Sindhi Briyani mix. (Shaan or international brand). 
Add salt and red chili powder if needed. 
Then add salmon in the mixture and let it simmer. 
Cook rice separately. I like Zebra brand basmati rice (comes in a yellow bag). 
When cooking rice add some of the Briyani mix.
Once rice is cooked layer rice and salmon mixture. 
Fry the balance of onions and add to the top of the dish with chopped cilantro as garnish. Enjoy.

Spinach Kale Corn Subjee

Saute an onion and  1/2" ginger in pressure cooker in olive oil.
Add the chopped spinach and kale (1/2 a bunch of each)
Add a couple of fresh tomatoes or canned
Add 1 cup of water
Spices - turmeric, salt, red chili.
Let it cook in the pressure cooker until you hear a few whistles
Add a cup of corn and serve on a bed of jasmine brown rice.

Enjoy!

Kale, Spinach, Eggplant and Portobello Mushroom Sabjee

Ingredients:

6 Chopped Garlic and 1/2 an onion (you can add more if you like)

1 cup of chopped portobello mushrooms

1 bunch of kale chopped

4 handfuls of fresh spinach (you can add more)

1/2 an eggplant

1/2 a bunch of cilantro

1 can of drained garbanzo beans

Sauté chopped garlic and onions 

And chopped portobello mushrooms

Add chopped Kale, Spinach, 1/2 an Eggplant and Cilantro 

And a can of garbanzo beans drained

Add Half a cup of water

Add salt, cumin powder and chili powder To taste. 

Add left over tortilla chip crumbs Or breadcrumbs

Once all the ingredients are cooked use a handheld blender blender to mix it. 

Serve on a hot tortilla And garnish with fresh tomatoes and shredded cheese optional. 

Veggie Kale Bean Burger

3 tablespoons olive oil
¼ red onion, finely chopped
½ red bell pepper, finely chopped 
1 cup finely chopped spinach and kale, tough center stems removed
2 cloves garlic, finely chopped 
1 teaspoon  paprika or red chilli powder 
1 (15 ounce) cans white beans or pinto beans, drained and rinsed 
¾ cup breadcrumbs 
1 large egg, lightly beaten 
Salt and freshly ground black pepper 
6 soft hamburger buns, toasted, for serving 
Lettuce and tomato, ketchup, mustard, mayo, for serving (or any other topping you may desire!)

Heat 2 tablespoons olive oil in a medium skillet over medium high heat. Once hot, add the onion and bell pepper and sauté until the onion is tender, about 3 minutes. Add the kale and cook, while stirring, until softened, another 3 minutes. Add the garlic and cook for 1 minute, until fragrant. Sprinkle with the paprika, give a stir, and season with salt and pepper. Remove from heat.

Add the cooked veggie mixture to a food processor along with the rinsed white beans. Pulse the mixture about 6 times, until it’s chunky. Remove to a bowl and add the breadcrumbs and the egg. Stir all together and give another little season of salt and pepper. (If you don’t have a food processor, you can mash with a potato masher.)

Form the bean mixture into 6 equal sized patties. Place in the fridge for 30 minutes to set up.

Heat the remaining tablespoon of oil in a large non-stick skillet over medium high heat. Cook the burger on each side for 3-4 minutes, until golden and crisp on the outside. Serve the burger between a nice toasted bun topped with lettuce and tomato.

Ginger Fish with Bok Choy

Ingredients:
Fish - can be snapper, salmon, cat fish, tilapia 
Soy Sauce
Veg or Chicken Stock
Brown sugar
Green onions
Fresh ginger
Bok Choy
Chili oil 


Method:
Make the sauce first by combining 1/2 cup soy sauce,  3/4 cup stock, 1 tsp brown sugar and slices of ginger. You can adjust the proportions to your taste. 
Stir this into the wok. Then add your fish and let it cook.  Stir fry the bok choy and green onions and add to the fish.  This dish is ready in about 15 minutes (make sure the fish is cooked). Add a little chili oil to spice it up. Serve on a bed of rice.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Chinese Fish Curry

Ingredients:
White Fish (Tilapia or Cat Fish) 2 lbs
Chinese Curry Powder (this can be purchased at the Ranch Market or any other Asian Market)
Onions
Corn starch mixture with 1/2 cup water
1 cup Vegetarian or Chicken stock


Method:
Saute the onions. Add 4 cups of water and then add the curry powder - 1 to 2 Tsp - depending on how spicy you would like it to be.  Add a cup of stock and stir. Once the liquid is boiling hot, add the fish.  Let the fish cook for about 10 minutes.  Then add the corn starch mixture to thicken the gravy.  Once it is thick enough, taste for flavor. Add more curry powder and salt if need be.  Serve on a bed of rice and garnish with sprigs of salad.


Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Spring Fling

Refreshing Drink for the summer

1 Cup Fresh Mint Leaves

1 ½ Cups English Cucumber (sliced with a mandolin)

2 Cups Vodka

2 Cups Fresh Lemon Juice

1 Cup Berry Sugar (I would personally eliminate this)

Mint Leaves and Lemon Slices for garnish

Club Soda

-       In a pitcher dissolve sugar in lemon juice then add Mint and Cucumbers.  Add Vodka and let stand for 1 hour.  

-       Pour into tall glass with ice and top off with Club Soda (make sure each glass has some mint and cucumber)

-       Garnish with Lemon Slice and Mint Leaf

ENJOY!!